This meal wasn't really about how I cooked the food, but rather pairing it with a homemade steak sauce I've really been wanting to make and try out. To simplify the recipe, I'm going to briefly tell you about the cook and then give the recipe for the steak sauce in greater detail below.
Lamp Chops: season with salt, pepper, garlic powder, and sugar. Grill over direct heat until a nice char develops on both sides. Finish over indirect heat on the weber until they are cooked to your preference.
Asparagus: season with olive oil and garlic. Cook for only a couple of minutes near the very end when the lamb is basically done. This allows for nice grilled flavor while retaining the crispiness of the asparagus.
Corn: wrap in foil with a light coating of butter. Put these on the grill first and allow them to cook over direct heat rotating often.
Balsamic
Rosemary Steak Sauce
- 1 cup balsamic vinegar
- 1 clove garlic, smashed
- 1 sprig fresh rosemary
- 3 large red bell peppers, grilled, peeled, seeded and
diced
- 2 tablespoons honey
- 1 tablespoon apple jelly
- 1 tablespoon cherry preserves
- 2 tablespoons prepared horseradish
- 1 tablespoon molasses
- 1 tablespoon red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
Combine the balsamic
vinegar, garlic, jelly, preserves, and rosemary in a small saucepan and cook over high heat until
reduced by half, about 10 minutes. Remove the rosemary and let cool to room
temperature.
Place the peppers,
honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some
of the cooled balsamic mixture in a blender. Blend until smooth. Season with
the salt and pepper. Taste, and add more of the balsamic reduction as desired.
Yield: 3 cups.
Plate and enjoy with some red wine!
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